This month marks the Bloody Mary’s 75th anniversary! Celebrate by heading out to your favorite cocktail bar or try your hand at making the classic at home.

Not sure which bar makes a superior Bloody Mary? Dale DeGroff shares his top 10 picks for the best Bloody Marys in America. See the article here, at USA Today (thanks for passing along the link, Ed!).

If you don’t happen to live in or around NYC, D.C., New Orleans or any of the others DeGroff listed, no worries – it seems every city has at least one great Bloody Mary joint. For example, the best I’ve ever had in Buffalo, NY are at Staples, a little bar in Allentown, made by Fritz. I believe I’ve mentioned this before :)

Not sure which establishment in your neck of the woods will make a better-than-decent Bloody? You can always make them from scratch at home – I’ll even get you started with a recipe! Or if you’d rather take the work out of it and still have a really smashing cocktail at home, try our Demitri’s Premium Bloody Mary Mixes, with ingredients so fresh no one will ever know you didn’t make it from scratch!

If you do want to try making on eat home without a mix, here’s a great recipe:

Bloody Mary
2 oz vodka
4 oz tomato juice
½ tsp horseradish
2 to 3 dashes of Worcestershire sauce
3 dashes of Tabasco sauce
Pinch of coarse or sea salt, to taste
Pinch of pepper, to taste
¼ oz lemon juice
Pinch of celery salt or seeds, crushed
Lemon wedges, for garnish
Lime wedges, for garnish
Stuffed green olives, for garnish

Add vodka, tomato juice, horseradish, Worcestershire, Tabasco, salt, pepper, lemon juice, and celery salt in a cocktail shaker filled with ice and shake well. Strain over fresh ice into a highball glass. Garnish with a wedge each of lemon and lime, and a spear of green olives.

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